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Cream soda (also known as creme soda or creaming soda) is a sweet soft drink. Generally flavored with vanilla and based on the taste of an ice cream float, a wide range of variations can be found worldwide.

A recipe for cream soda written by E. M. Sheldon and published in Michigan Farmer in 1852 called for water, cream of tartar (potassium bitartrate), Epsom salts, sugar, egg, and milk to be mixed, then heated, then mixed again once cooled with water and a quarter teaspoonful of baking soda (sodium bicarbonate) to make an effervescent drink. It was suggested as a temperance drink preferable to those of "Uncle Bacchus" and in compliance with the recently introduced Maine law.[1]

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In the United States, cream soda is often vanilla-flavored and is either clear or colored a light golden brown or pink. Red, orange, and blue colored variants of the plain soda are also made.[citation needed]

Another variety is referred to as Italian cream soda. Despite the name, this drink originated in the US, not in Italy. The name is due to it being a form of Italian soda. Italian cream soda is usually made of a mixture of carbonated water, vanilla syrup, and added half and half or cream. Ratios vary widely, but the taste is usually that of sweetened, flavored milk.[citation needed]

In Canada, cream soda is mostly pink, although clear versions can be found in Quebec and Atlantic Canada. Some brands, such as Fanta, market clear cream soda nationwide. Many brands have a long-lasting, foamy head.

Cream soda is usually served as a "red pop", particularly Fanta's Red Cream Soda. Champagne cola (also spelled "kola"), a soft drink similar to cream soda, is ubiquitous across the region. In the Caribbean there are several popular brands of clear, vanilla-flavoured cream soda.

In Australia, two distinctly different flavoured sodas exist. Creamy soda or brown cream soda is vanilla flavoured, whereas creaming soda refers to a pink soft drink also featuring vanilla flavours produced by Kirks, Bundaberg, and Bickford's,[8] among other brands. Another local variant produced by Golden Circle is vanilla and fruit-flavoured, and coloured yellow to distinguish it from existing brands.[9] More traditional brown varieties are also available, but less common. Brands include Kirks' Sno Drop (only available in South Australia, Victoria, and the Northern Territory), Tarax, River Port, Hartz, Saxby's,[10] Bert's Snowette (the original recipe of Shelley's Snowcap (Snowcap Champagne) before the line was acquired)[11] and Schweppes, which also produce a red variety as part of its "Traditionals" range.

This is known as creaming soda, ice cream soda, chill drink, or cream soda, though the flavour changes are negligible. It is usually a bright yellow colour or a white opaque. It is one of the many flavours sold by Foxton Fizz. It is also one of the many carbonated drink-flavours offered by Golden Circle.

A brand called UGGO is sold in the Netherlands, which offers several different flavors of cream soda. The Surinamese soft drink brand Fernandes, widely available in the country, sells cream soda under the name Green Punch; as the name implies, it is green in color.

Ireland has a brand of clear vanilla-flavoured cream soda called Country Spring.[citation needed]. Country Spring was a soft drink brand made by the Gleeson Group[1], a company which was in turn purchased by C&C Group in 2012 [2]. Cream Soda made by A.G. Barr is also widely sold and consumed there.

In the UK, A.G. Barr (the Scottish company that makes IRN BRU) and Ben Shaw's (a Cott brand), manufacture their own brands of cream soda, which are both clear and vanilla-flavoured and some supermarket chains sell it under their respective own brands.

In Thailand, Hale's Trading produces Hale's Blue Boy Brand Cream Soda Flavoured Syrup, a green colored, rose/floral flavored cordial. This is mixed 1 part water to 4 parts soda water to get a cream soda drink, very similar to the South African Creme Soda, or can be used as a flavoring in shaved-ice desserts. This syrup is sold worldwide in some Asian food stores. PepsiCo's division in Thailand produces a green, cream-flavored soda under their brand name Mirinda.

One of the best, most underrated ways to waste, like, a ton of time is to read the Wikipedia entries on totally ordinary things. The other week, bored and avoiding work, I decided to read the entry on cream soda. I wanted to find some weird, interesting things about where it came from, and the eccentric Brooklyn immigrant who invented it. It turns out to be much weirder than I expected, because cream soda, without the technical identification of the flavor in the name, is not the same cream soda everywhere. I had thought cream soda, like root beer or orange soda or cola, would be made slightly differently by various bottlers but would always be: vanilla flavoring, pretty sweet, and somewhere on the color spectrum from clear to brown to reddish.

The very first recipe for a beverage called cream soda was written by someone named E.M. Sheldon and appears in an 1852 edition of Michigan Farmer. It includes the following ingredients: water, cream of tartar, Epsom salts, sugar, tartaric acid, milk, and an egg. It sounds both extremely gross and completely unlike my idea of cream soda: It has no vanilla, and the addition of milk makes it more like an egg cream (traditionally seltzer, syrup, milk). The idea of boiling a beaten egg in a syrup has no place in my conception of a soda or anything else intended for consumption.

Theoretically, this cream soda has its own history; there is a long tradition of carbonated beverages with whipped egg whites and various flavorings. It's possible that the cream in the name comes from the cream of tartar, an ingredient that both stabilizes whipped egg whites and prevents syrup from crystallizing.

Needless to say, absolutely nothing happened in my kitchen yesterday, but my awesome Chief Culinary Consultant ran to the grocery store to pick up a few things, including ingredients to make chocolate-flavored Italian cream sodas. They were the perfect little pick-me-up I needed after a long day of doing nothing but sitting on the couch with my laptop, watching Wimbledon, Barefoot Contessa and flipping through magazines.

I love how easy these sodas are to make; if you have 5 minutes, you can stir up one of these bad boys! The best part is the flavor possibilities are pretty much endless. Torani sells dozens of different flavors of syrup, and you could even use your own homemade syrups. I, however, was definitely in need of a chocolate fix!

Oh man, sorry about your injury!! Being in the kitchen is dangerous work!! ;) Feel better!! This drink looks delicious, and since I just bought a bottle of club soda the other day I might just have to try it. I only have caramel syrup on hand at the moment, so I will give that a try.

To make a Maple Cream Soda: in a glass, add two to four tablespoons of the maple-vanilla syrup and then top with 6 ounces of unflavored sparkling water. Add ice and serve! Four tablespoons of syrup makes for a very sweet drink that tastes most like traditional cream soda.

Cream soda was one of my favourite drinks back home in South Africa; naturally, I was excited to learn that it also existed in the US. None of the MIT dining halls has the drink, though, so I lived in blissful ignorance about the atrocity of the American version for about a month.

Luckily, one of my friends has Pakistani parents who visited MIT around then. I explained my plight to them, and they were kind enough to send over a can of Pakola (Pakistani cream soda) for us to try. Everyone agreed that it was delicious, but alas, many of them remain non-believers.

2. Remove from the heat and add the vanilla and lemon juice. Stir well. Taste the mixture, this is more or less what your soda will taste like. Add more lemon or sugar if desired. Stir until any additional sugar is dissolved.

Note: You can ferment the soda in glass bottles, but it is very hard to tell when fermentation is complete. If you wish to ferment in glass bottles, take a small, clean, disposable soda bottle and ferment part of the soda in the small bottle. When the small bottle passes the squeeze test the glass bottles should be done fermenting as well.

Think of this Italian cream soda recipe as more of a guide rather than something you need to stick to. You can add as much or as little syrup as you like, use any combination of flavors, and go light or heavy on the dairy.

Regardless of their origin, Italian cream sodas are a delicious and refreshing treat that is perfect for summertime! For more refreshing summer drinks, try my Fresh Squeezed Homemade Lemonade, The Best Shirley Temple Drink Recipe, and Virgin Strawberry Daiquiris.

Add the syrup. The amount depends on how sweet you want your soda and, of course, how big your glass is! I recommend starting with a little bit less and working your way up, tasting as you go.

The best thing about homemade Italian cream sodas is experimenting with different flavors of syrup to find your favorite flavor combinations! If you have time, you can make some herb-infused simple syrups to combine with store-bought fruit syrups, or try some of these fruity combos:

Italian cream sodas are always popular at parties and the flavor possibilities are endless, so creating a make-your-own Italian soda bar is a fun idea for summer get-togethers! Set out a variety of flavors of syrups and your guests can assemble their own Italian cream sodas.

Italian soda is such a pretty drink! We used to make these at the coffee shop I worked at in college, and I loved watching the half and half mix and swirl. This will be a great recipe for summer BBQ's!

I made this today. Took a couple liberties since I couldn't find the peach flavor. Anyway, I got peach sparkling water, used vanilla syrup and made it up intending to have a slightly peach cream soda. Delicious! My husband even loved it. e24fc04721